OK, I've done this two or three times and although it makes nice bacon, it's also hellish expensive bacon. But I have learned from it and I can now pass on a new found skill. Dry cured bacon is much nicer than bacon cured in brine but it's more money. Brine cured bacon is dirt cheap, I hadn't bought it in months but paid £4 for a kilo last thursday. Came home and made myself a sandwich. Gawd streuth, I'd forgotten about all that manky white liquid that comes out. So I chucked away all the polythene packaging and wrapped it up in greaseproof paper. By end of play thursday, the paper was soaking wet. Re-wrapped in fresh paper and again on Friday morning. Kept re-wrapping using the driest bits of the paper against the bacon and this lunchtime, I made myself a bacon sandwich. Not a drop of manky white liquid to be seen and a vast improvement in the taste and texture. Bernies Better Bacon, give it a go.